Chocolate Dream

preheat the oven to 350 degrees.
grease or spray the bottoms of two 9 by 13 inch baking pans and line with parchment paper.
prepare one brownie layer at a time.
whisk together 2 of the eggs and 1/4 cup of the milk, and add the amount of oil specified in the brownie mix instructions.
pour 1 box of the brownie mix in a medium bowl and stir in the egg mixture.
with an electric mixer, beat until well combined and smooth.
pour the batter into one of the prepared pans.
repeat the procedure with the other box of brownie mix.
bake the brownies for 25-30 minutes, until a toothpick inserted in the center comes out clean.
let cool completely while still in the baking pans.
loosen the sides with a knife, then turn the brownies, upside down and in one piece, onto a clean work surface and remove the paper.
brush each brownie with 1/4 cup of the coffee liqueur, brushing from the edges toward the center.
put one of the brownies back in the baking pan, Kahlua side up, and spread with 2 cups of the chocolate mousse.
spread 2 cups of the whipped cream over the mousse.
using a vegetable peeler, shave curls of chocolate from the bar.
sprinkle half of them over the top of the whipped cream.
place the remaining brownie, Kahlua side up, on top of the one in the pan and layer with the remaining 2 cups chocolate mousse and 2 cups whipped cream.
sprinkle with chocolate curls.
refridgerate for at least 1 hour before cutting into portions.